Salmon Burger with Lemon Garlic Aioli, Roasted Asparagus with Caramelized Shallots

Salmon Burger

I made these for the first time for my family the other day and was told, "Mom.  You can make these anytime!"  So I guess that means they liked them.  I try to serve salmon or other healthy fish as often as I can, but finding new ways to serve it is always a challenge.  These salmon burgers are full of flavor, yet tender and delicate.  And by allowing everyone to dress their burgers how they want, your family is bound to be happy.

Salmon Burger with Lemon Garlic Aioli

Prep Time: 15 | Cook Time: 20 | Servings: 6 | Difficulty: Easy


2 lbs salmon, skin removed
1 egg
1/2 cup Italian breadcrumbs
1/2 cup chopped scallion greens
1 Tbsp chopped fresh dill
1 Tbsp dijon
1 tsp salt
1/4 tsp ground pepper
1 cup mayonnaise
1 lemon
1 clove of garlic
Olive oil
6 hamburger buns
tomato slices
lettuce leaves
sliced red onion
Caramelized onion
other toppings to your liking


Chop the salmon into large chunks.  Place into a food processor and pulse until large chucks are just gone.  Put salmon in a large bowl.  Add the egg, breadcrumbs, scallions, dill, dijon, salt and pepper.  Mix with two forks until well combined.  Set aside in the fridge for 15 minutes to allow the ingredients to meld.

In a small bowl combine the mayo with the juice of the lemon.  Mash the garlic until it is a paste (or you can use a fine grater to grate it.)  Add the garlic to the mayo and season with salt and pepper as needed.

Prep all other hamburger toppings.  You may also want to heat your buns by wrapping them in foil and placing them in a warm oven for 15 minutes, but this is optional.

In a large frying pan, heat about 2 Tbsp of olive oil over medium heat.  Form the salmon patties according to your desired size, but about 3/4 an inch thick.  Fry the burgers until golden brown on each size, approximately 3 to 4 minutes a side.  Place on the buns with a smear of the lemon garlic aioli and the toppings of your choice.

My preferred method is simply with some arugula, a nice thick slice of fresh heirloom tomato, and some caramelized onions.  YUM!


Roasted Asparagus with Caramelized Shallots

Prep Time: 5 | Cook Time: 20 | Servings: 6 | Difficulty: Easy


2 bunches of asparagus, washed and trimmed. (You can peel the stems if you want to get serious.)
4 shallots, thinly sliced
olive oil


Heat the oven to 400.

Spread the asparagus on a baking sheet.  Drizzle with olive oil and sprinkle with salt.  Roast in the oven for 15 minutes, or until it is fork tender, but not mushy.

In a frying pan, heat about 1 Tbsp of olive oil.  Add the shallots and a pinch of salt.  SautĂ© on low until the shallots caramelize, about 20 to 30 minutes.  (It's good to get this started before you roast the asparagus, unless you want to serve the asparagus cold, which is also fine.)

Nicole Perry Founder Bringing entertainment, humor and insight to the everday battle of raising kids.


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